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Mexican Chicken Black Bean Soup with Avocado and Lime
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon salt
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the drained black beans, diced tomatoes with green chilies, diced onion, and minced garlic on top.
  • Sprinkle the chili powder, cumin, and salt over the ingredients. Pour the chicken broth over everything.
  • Cover and cook on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. Stir to combine.
  • Ladle the soup into bowls and top each serving with diced avocado and a lime wedge.

Notes

Squeeze the lime wedge right before eating so the citrus stays sharp against the warm broth. If you prefer a thicker soup, mash a few beans against the side of the pot after shredding the chicken. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board